Christmas Eggnog Recipe – Homemade Rum & Whiskey Mixed Drink

Ingredients

Preparation

1. Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl. Cover the whites and refrigerate until needed, or freeze if ageing the eggnog for longer than a day.

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2. Add the sugar to the yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and lightened to a lemon-yellow colour.

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3. Add the milk, cream, and liquor and whisk until combined.

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4. Cover the bowl and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days, and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue ageing and thickening quite nicely. (If ageing for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)

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5. Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.

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6. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.

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7. Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with some powdered nutmeg on top.